Start your day the Spicy way! With… Fried Eggs.

fried eggs tw 30616

 This is quite a traditional snack in many parts of Italy but of course would make a wonderful breakfast or late night supper…

Serves 4

Ingredients

  • 2 ripe plum tomatoes
  • Olive oil, for cooking
  • 4 slices ciabatta or other rustic-type bread
  • 4 large eggs
  • 2 garlic cloves, thinly sliced
  • 1 red chilli, thinly sliced into rings (optional)
  • 1 tablesp. fresh chives, chopped
  • ½ teasp. balsamic vinegar
  • A little salt and freshly-ground black pepper
  • To Serve: Lightly dressed baby leaf salad with herbs

To Cook

Heat a heavy-based griddle pan. Thickly slice the plum tomatoes and then lightly brush with olive oil. Add to the heated pan and cook for about 5 minutes until nicely marked. Transfer to a plate and keep warm. Brush the bread with a little more oil and toast on the same pan until nicely marked.

Meanwhile, heat a little olive oil in a large non-stick frying pan and crack in the eggs. Scatter over the garlic and chilli, if using, and cook for a couple of minutes, spooning the hot oil over the egg yolks until they are cooked to your liking.

Place the griddled bread on warmed plates and quickly arrange the griddled tomatoes on top.

Scatter the chives into the egg pan and sprinkle over the balsamic vinegar. Season generously, then slide the eggs on to the tomatoes and drizzle over any pan juices. Serve with the salad.

Nutritional Analysis per Serving

Protein: 13g 

Carbohydrates: 26g 

Fat: 24g 

Iron: 2.0mg 

Energy: 346kcal 

 

Roasted Garlic Champ with Pure Irish Butter

roasted-garlic-champ-with-pure-irish-butter-thumbnail

This traditional Irish peasant food gets an upgrade with the help of some pure Irish butter and decadent truffle oil. The snap of fresh chives adds a finishing touch to an old-fashioned side made new again.

Roasted Garlic Champ with Pure Irish Butter

roasted-garlic-champ-with-pure-irish-butter-thumbnail

This traditional Irish peasant food gets an upgrade with the help of some pure Irish butter and decadent truffle oil. The snap of fresh chives adds a finishing touch to an old-fashioned side made new again.

Roasted Garlic Champ with Pure Irish Butter

roasted-garlic-champ-with-pure-irish-butter-thumbnail

This traditional Irish peasant food gets an upgrade with the help of some pure Irish butter and decadent truffle oil. The snap of fresh chives adds a finishing touch to an old-fashioned side made new again.

Roasted Garlic Champ with Pure Irish Butter

roasted-garlic-champ-with-pure-irish-butter-thumbnail

This traditional Irish peasant food gets an upgrade with the help of some pure Irish butter and decadent truffle oil. The snap of fresh chives adds a finishing touch to an old-fashioned side made new again.

Soft Boiled Eggs and Smoked Salmon Bagels

Soft Boiled Eggs and Smoked Salmon Bagels

 The smoked salmon in this recipe could be replaced with slices of cooked ham or cured tongue; or try wilted spinach for a vegetarian alternative

Serves 4

Ingredients

  • 4 large eggs
  • 2 bagels
  • butter, for spreading
  • 200g packet smoked salmon slices
  • 2 tablesp. crème fraîche
  • A little salt and freshly ground black pepper
  • 1 teasp. fresh chives, chopped

To Cook

Place the eggs in a small pan of water and boil for 5 minutes, then drain and plunge into a bowl of iced water. Set aside for 10 minutes as this will make them much easier to peel.

Preheat the grill to high. Cut the bagels in half and arrange on a grill rack. Cook for 1-2 minutes until toasted. Spread with a little butter.

Place the toasted bagel halves on warmed plates and ruffle the smoked salmon slices on top. Add half a tablespoon of crème fraîche.

Serving Suggestions

Shell the eggs and cut each one in half, then arrange on top of the smoked salmon and crème fraîche. Season lightly and sprinkle with the chives to serve.

Nutritional Analysis per Serving

Protein: 25g 

Carbohydrates: 20g 

Fat: 23g 

Iron: 2.1mg 

Energy: 384kcal 

http://www.bordbia.ie/consumer/recipes/eggs/Pages/SoftBoiledEggsAndSmokedSalmonBagels.aspx

Soft Boiled Eggs and Smoked Salmon Bagels

Soft Boiled Eggs and Smoked Salmon Bagels

 The smoked salmon in this recipe could be replaced with slices of cooked ham or cured tongue; or try wilted spinach for a vegetarian alternative

Serves 4

Ingredients

  • 4 large eggs
  • 2 bagels
  • butter, for spreading
  • 200g packet smoked salmon slices
  • 2 tablesp. crème fraîche
  • A little salt and freshly ground black pepper
  • 1 teasp. fresh chives, chopped

To Cook

Place the eggs in a small pan of water and boil for 5 minutes, then drain and plunge into a bowl of iced water. Set aside for 10 minutes as this will make them much easier to peel.

Preheat the grill to high. Cut the bagels in half and arrange on a grill rack. Cook for 1-2 minutes until toasted. Spread with a little butter.

Place the toasted bagel halves on warmed plates and ruffle the smoked salmon slices on top. Add half a tablespoon of crème fraîche.

Serving Suggestions

Shell the eggs and cut each one in half, then arrange on top of the smoked salmon and crème fraîche. Season lightly and sprinkle with the chives to serve.

Nutritional Analysis per Serving

Protein: 25g 

Carbohydrates: 20g 

Fat: 23g 

Iron: 2.1mg 

Energy: 384kcal 

http://www.bordbia.ie/consumer/recipes/eggs/Pages/SoftBoiledEggsAndSmokedSalmonBagels.aspx

Grilled Asparagus with Pancetta and Lemon Butter Sauce

grilled_asparagus_with_pancetta_and_lemon_butter_sauce

Try to have this delicious starter during asparagus season, which runs for approximately eight weeks in May and June. This is when they are at their best with a full, sweet flavour and fine, tender texture. The butter sauce is lighter than Hollandaise and much easier to make in advance.

Ingredients:
  • 20 large asparagus spears
  • 20 thin slices pancetta (Italian streaky bacon)
  • 1 tbsp olive oil
  • For the lemon butter sauce:
  • ½ cup (4floz) cream
  • 1 tsp Dijon mustard
  • 2 tbsp (1oz) Kerrygold Salted Butter, diced and at room temperature
  • 1 tsp cornflour
  • squeeze of lemon juice
  • 1 tsp chopped fresh chives
  • salt and freshly ground black pepper
Directions:

Trim the asparagus spears and then blanch in a pan of boiling water for 1-2 minutes until almost tender but still with a slight bite.

Drain the asparagus spears and quickly refresh under cold running water, then pat dry on kitchen paper. Wrap each of the asparagus spears in a slice of pancetta and arrange on a plate. Drizzle with the olive oil and season to taste.

To make the lemon butter sauce, place the cream and mustard in a small pan and whisk for 1 minute. Whisk in the butter, cornflour and lemon juice, then continue to whisk for 2-3 minutes, until thickened. Stir in the chives and season to taste. Keep warm.

Meanwhile, heat a griddle pan until very hot. Add the wrapped asparagus spears and cook for 2-3 minutes until crisp and lightly golden, turning regularly.

To serve, arrange the griddled asparagus on warmed plates and spoon over the lemon butter sauce.

Start your day the Spicy way! With… Fried Eggs.

fried eggs tw 30616

 This is quite a traditional snack in many parts of Italy but of course would make a wonderful breakfast or late night supper…

Serves 4

Ingredients

  • 2 ripe plum tomatoes
  • Olive oil, for cooking
  • 4 slices ciabatta or other rustic-type bread
  • 4 large eggs
  • 2 garlic cloves, thinly sliced
  • 1 red chilli, thinly sliced into rings (optional)
  • 1 tablesp. fresh chives, chopped
  • ½ teasp. balsamic vinegar
  • A little salt and freshly-ground black pepper
  • To Serve: Lightly dressed baby leaf salad with herbs

To Cook

Heat a heavy-based griddle pan. Thickly slice the plum tomatoes and then lightly brush with olive oil. Add to the heated pan and cook for about 5 minutes until nicely marked. Transfer to a plate and keep warm. Brush the bread with a little more oil and toast on the same pan until nicely marked.

Meanwhile, heat a little olive oil in a large non-stick frying pan and crack in the eggs. Scatter over the garlic and chilli, if using, and cook for a couple of minutes, spooning the hot oil over the egg yolks until they are cooked to your liking.

Place the griddled bread on warmed plates and quickly arrange the griddled tomatoes on top.

Scatter the chives into the egg pan and sprinkle over the balsamic vinegar. Season generously, then slide the eggs on to the tomatoes and drizzle over any pan juices. Serve with the salad.

Nutritional Analysis per Serving

Protein: 13g 

Carbohydrates: 26g 

Fat: 24g 

Iron: 2.0mg 

Energy: 346kcal 

 http://www.bordbia.ie/consumer/recipes/eggs/pages/spicyfriedeggs.aspx

Recipe Of The Week – Irish Potato Cakes

My Mam makes THE best potato cakes. I’m sure your Mum’s were rather good too. She didn’t make them often, only when there were leftover mashed potatoes. Sometimes as a treat for Saturday lunch. Eaten on their own with plenty of butter, or a nice mango salsa and fresh leaves, or some smoked salmon and sour cream. They are a very good morning after food. You might need them this weekend!
  • 80 g plain flour, plus extra for dusting
  • 250 g leftover boiled, steamed or baked potatoes
  • 1 large free-range egg yolk
  • ½ a bunch of chives
  • 1 lemon
  • extra virgin olive oil
  • olive oil

Liberally dust a clean work surface with flour. Mash the leftover potatoes or push through a sieve, then season well with sea salt and black pepper.
Beat the egg yolk and chop the chives, then add to the potatoes with the flour. Mix well.
Lightly knead, then place the soft dough on the floured surface and roll out to about ½cm thick.
Divide the dough into 4 and shape into rounds.
Allow to chill in the fridge for at least 30 minutes, or until needed.
Preheat a flat griddle or non-stick frying pan until very hot, then cook the potato cakes in a little olive oil for 4 to 5 minutes on each side until golden, crisp and hot all the way through.

Serve with butter and toppings or your choice.